Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits

Document Type : Research Article


1 M.Sc. in Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.

2 Associate Professor, Department of Food Science and Technology, College of Agriculture, University of sanity, Esfahan, Iran

3 Associate Professor, Department of Food Science and Technology,College of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

4 Assistant Professor, Deptment of Food Science and Technology, Faculty of Agriculture, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran


Biscuit is one of the most popular flour products, because of high sensory properties and durability. However, high caloric value, high consumption of biscuit led to health problems such as weight gain and obesity. The objective of this paper was revealed the possibility of sucrose substitution with sucralose/isomalt mixture. Therefore, sucrose partially or totally replaced (25, 50, 75 and 100%) by mixture of sucralose/isomalt. The results showed by sucrose replacement, the moisture content, density and spread factor were increased (p<0.05) but peroxide value and hardness were decreased significantly (p<0.05). On the other hand farinography quality was reduced (p<0.05). Sucrose replacement with 50% and 75% had no significant effect on density, moisture, color and sensory evaluation. These samples showed 18.7 % and 20.1% calorie reduction respectively than the control (p<0.05). Sensory evaluation of these samples showed the similar results in crispness and taste score to control biscuits. These results revealed that produce a low energy and high quality biscuit by 50 and 75% replacement of sucrose with similar characteristics to the control by using a sucralose / isomalt mixture is possible.


Main Subjects

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